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I've been eating open faced egg sandwiches with egg, whole wheat toast and whatever I find in the fridge.

That french onion grilled cheese looks amazing. It beats my wine, cheese and crackers night.

Today was amazing in Ohio. We were at 65 degrees and sunny.

Wow. That really brings back some memories.

The only reason I do not like the pods for coffee is because most machines do not have a control for the strength of the coffee. I could see this as less of an issue if using it for espresso.

I received a Shun classic hg with vg10 clad steel last christmas. I love the knife. I looked online to see what the recommended for sharpening and they said you should only sharpen it twice a year! The steel is folded so well it wont dull if you use a good cutting board. I really didn't believe...

I wonder what ceramic is on the harness scale. I have never used a ceramic knife, but could see them dulling on bone.

I had some left over steak tacos. I also had one of those new fage with jelly cups. They are actually pretty good.

Thanks for the recipe. I love shrimp recipes. I refuse to eat it from frozen.

Good question. I've seen a trick done with flies, where you freeze them and they look dead. If you place them in the palm of your hand, the heat brings them back to life. I would just use the sticky tape traps. They have worked well for me in the past.

I love that place. Mongolian BBQ is somewhat pricey though. They could possibly go for the $7-8 meal instead of the pricier $13-16, which is what the Mongolian BBQ by me is. Maybe cut a lot of the different proteins and serve the basic chicken, pork, beef, and a few types of seafood.

You mean the one's that are working so hard to help our children and still getting pay cuts?

Best wishes. I know that must be real hard for them.

I was going to say the same thing. This week I grilled some chicken and preped some vegies and cheese. I dump all the ingredients in a large tupperware and have the dressing in a separate one. It may not be high in carbs, but you can cater the meal well. If you are looking for a higher carb...

Just meatloaf leftovers for me.

I have slow cooked a brisket in a slow cooker and in a large pot before. I would chop up some vegetables, add some water and broth, minimal salt, pepper, and maybe some other seasonings to help the flavor. Tender brisket would be great with sauerkraut too.

I grilled some marinaded chicken and made a Mexican salad with chopped red onion, green bell peppers, cheddar, and home made dressing. For the dressing I mixed oil, mayo, chipotle chilis in adobo, and lime juice and cilantro.

Do you chop the chiles in adobo? Could I process part of the recipe with the chilis in my food processor and then add the chopped mango? I have a feeling that getting a bite of the chili would be a little hot.

There is a smaller chain that poped up by me called The Pub. They have a great beer selection, and really good food. Fish and chips, fried calamari, beef and sauerkraut are some. They also let you create your own half and half beer. The most recent I made was Guiness and Dogfish 60 min. Awesome.

Those recipes look pretty good. Thanks guys. My friend made some a while ago and it really needed a sauce, or glaze to cook in. I'm sure your recipes would taste much better.

Barton Fink. A pretty odd Coen Brothers film. I'm not sure if I should recommend it yet.

Now is the time to look for a house. Prices are real good. Best of luck.

I love finding things you have not used in a long time or remember. I found my dehydrator I made beef jerky in not too long ago. I'm thinking about doing a good cleaning and making another batch.

Great review. I can't believe it didn't look like the one in the commercial. That's just outrageous. Although I do like the substantial quantity of roast beef, I do not see much variation in my usual order of the giant roast beef. I will have to try this sometime though...

I saw a deer on my way home. I love seeing them at a reasonable distance from the road.